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  1. Jerky1.jpg

    Jerky1.jpg

    • haywire haywood
    • Media item
    • Comments: 0
    • Album: My Marinade for sliced Jerky
  2. haywire haywood

    My Marinade for sliced Jerky

    I'm really not much of a grill guy.  I've been known to burn a pot of water on a grill.  This recent foray into cold smoking bacon is my first.  That marinade however is the Bomb. 
  3. My Marinade for sliced Jerky

    My Marinade for sliced Jerky

  4. haywire haywood

    My Marinade for sliced Jerky

    The guys at work love this stuff and says it tastes like Mingua Bros jerky.  1 bottle Mesquite liquid smoke, 1 bottle low sodium soy sauce, 1 bottle "Dale's Seasoning" or the Kroger equivalent "steak seasoning", 2 tablespoons ground red pepper.  Combine everything and cut 1-1 or more with...
  5. Jerky.jpg

    Jerky.jpg

    • haywire haywood
    • Media item
    • Comments: 0
    • Album: My Marinade for sliced Jerky
  6. haywire haywood

    Calculating bacon cure time using Morton® Tender Quick® or Sugar Cure® (Plain or Smoke Flavored)

    I have a little bit to add to the discussion...  "America's Test Kitchen" did a test on various ziplock type bags and the ones with the zippers were the worst performers for sealing.
  7. haywire haywood

    Someone watch this video and clarify something for me.

    Well that was a disappointing bust.  The day I pulled it out of the fridge after drying, the weather decided to blow and rain.  The propane burner kept blowing out.  I chucked the meat back in the woods for the animals. After being in the fridge for a week, I'm not messing around trying to save...
  8. haywire haywood

    Someone watch this video and clarify something for me.

    Thanks for the additional input guys. Ian
  9. haywire haywood

    Someone watch this video and clarify something for me.

    Alright, that was just bothering me.  It's been in the fridge about 30 hours with the video recipe on there.  I took it out, rinsed the other stuff off, rubbed in a tablespoon of the QT and applied the sugar and maple syrup per the recipe over that.  I feel better about it now.  I figure I...
  10. haywire haywood

    Someone watch this video and clarify something for me.

    Yep, I found that reference in my reading here a couple hours ago.  The nagging question I have is this... Does the process described in the video sound valid?  It's a production put on by the Kentucky Department of Fish and Game, so my instinct is that it's ok, but the reading I've been doing...
  11. haywire haywood

    Someone watch this video and clarify something for me.

    I've got my first batch of bacon in the fridge curing and after doing some reading, am second guessing what I'm doing.  This is my first time out and am following this video.  Is the lack of nitrates going to cut my life short? LOL  Surely they didn't go out and buy Cure #1 from Amazon.com back...
  12. haywire haywood

    My jackleg cold smoker

    Success.  the foil bag worked.  Had to open the hole up to about half an inch but then got plenty of smoke and the box never broke 70 deg.
  13. haywire haywood

    My jackleg cold smoker

    Well, first attempt was a bust.  The chips actually caught on fire and the temp spiked to 140. Edit: Attempt 2.  Wrapped the new chips up in aluminum foil and poked a few holes in the top to limit oxygen access.  Maybe they'll just smoke now.
  14. haywire haywood

    WHEEL OF GOUDA .... with Q-view

    Thanks.  I've got some cheese sticks in my jackleg smoker now with apple wood.   We shall see how it turns out.
  15. haywire haywood

    WHEEL OF GOUDA .... with Q-view

    Yea, what smesh said... How long did you smoke it? :)
  16. My jackleg cold smoker

    My jackleg cold smoker

  17. haywire haywood

    My jackleg cold smoker

    Now don't be too rough on me... Haha..   propane turkey fryer, cast iron pot, flexible exhaust pipe from the auto parts store routed to an amazon box (not shown) for a smoking chamber.  My normal modus operandi is to spend money on equipment to try something then selling it a year later at 30...
  18. smoker.jpg

    smoker.jpg

    • haywire haywood
    • Media item
    • Comments: 0
    • Album: My jackleg cold smoker
  19. haywire haywood

    best slicer for you $$$

    It looks like a commercial model, but their disclaimer about use is disconcerting. No, a sharpener doesn't come with mine.
  20. haywire haywood

    Vac bagging during cure?

    It's an untrimmed loin with the surrounding fat intact. My intent is to make back bacon smoked American style. It's cut into 2" slabs, which incidentally is what pop says is the limit for curing without injection. If you pop up to my introduction post, there's a link to video I'm following. I...
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